Prerequisite: Grade of C or better in Basic Foods or LCTI Culinary/Baking and Pastry Programs. This hands-on course teaches students the art and science of baking while building foundational culinary skills. Students learn the rolesof individual ingredients, practice precise measurement and baking techniques, maintain a safe and sanitized kitchen, and care for equipment. The course also explores the history and evolution of baking and emphasizes creativity and presentation through plated desserts and collaborative, real-world kitchen experiences. Students gain both technical skill and an appreciation for baking as a craft and cultural tradition.